With its recognizable pear-shaped appearance, Prekmurska šunka easily differs from other Slovenian cured meats. Made by choosing only the finest of pork legs, together with the skin and bacon, Prekmurje hams are traditionally dry-cured in salt and spices, smoked and then gradually coated with a mixture of buckwheat flour, red peppers and spices.
Lastly, they are left to mature for a period of at least 6 months. During that time, relatively dry but harsh winters, with brisk air coming from Goričko hills, and other conditions typical for the continental climate together contribute to the making of the final product. Considerably smaller in size, Prekmurje ham weighs in at about 3 to 4 kilograms.
On the outside, the color of the ham is evenly dark reddish to brown, which is rather typical for strongly smoked products, while on the inside the meat is medium to dark red, with creamy white to yellowish fat. Its distinctive flavor reveals subtle hints of beechwood smokiness.
According to an old Slovenian custom, Prekmurje ham is usually served on a wooden board in centimeter thick slices, cut into smaller strips.
Pairing tips
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